Dark Belgian Cask is a blend a classic Belgian Saccharomyces cerevisiae strain and our Brettanomyces bruxellensis - Strain TYB184. Together these strains produce a dry beer with a vinous quality and a flavor profile of dried dark fruit, plum, leather, and a mild earthy funk and acidity. Both strains in this blend are very alcohol tolerant (10-15%).

Majestic, sparkly, and a little bit spicy; Unicorn is our answer for Belgian Wits, Blondes, and new age White IPA’s. This unicorn’s horn is made of phenols, shooting a rainbow of clove, spice, and bubblegum out its fluffy white head. High attenuation results in a dry beer with a perception of tartness. Take the rainbow reins and harness the magic that is the Unicorn.

Sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.

Inspired by American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces.

A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

A clean, crisp European lager yeast with low sulfur production. This strain originates from a very old brewery in west Belgium. Great for European-style pilsners, dark lagers, Vienna lagers, and American-style lagers.

A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This blend creates a versatile culture which can be used for monastery-style beers or a myriad of American-Belgian style beers.

This blend incorporates multiple Belgian and saison strains to produce pear-like esters backed by spicy, earthy and clove-like flavors and aromas. The cultures encourage complete fermentation in a timely manner and create harmony and complexity throughout its ester and phenol production.

Belgian Saison II Ale Yeast strain is a moderate phenol producer with clove-like flavor and aromatic notes present in the finished beer. Some fruit-forward ester production provides a balance between fruit and spice aroma and flavors. This strain ferments and flocculates well, making it an easy-to-use option for saison and farmhouse ales.